Here is a great recipe for:
White Chicken Chili
2 tablespoons butter
1 cup chopped onion
2 4-ounce cans diced green chilis
2 cups chicken broth (low-sodium, if desired)
2 16-ounce cans navy beans, rinsed and drained
2 garlic cloves, finely minced
4 cups cooked and chopped chicken breast
½ teaspoon hot sauce
1 tablespoon cumin
1 tablespoon oregano
½ teaspoon white pepper
Pinch of red pepper flakes
½ cup fresh cilantro, chopped
½ cup light sour cream
½ cup half and half
½ cup Mexican-blend cheese made with 2 percent milk, finely shredded
In a heavy stockpot, cook onion in 2 tablespoons butter over moderate heat until the onion is softened.
Add the green chilis, chicken broth, beans, garlic, chicken, hot sauce, cumin, oregano, cilantro, white pepper and red pepper flakes. Bring mixture to a boil and gently simmer for about 20 minutes to combine flavors.
Remove the stockpot from the heat and stir in the light sour cream and half and half until mixture is smooth and well-blended.
Sprinkle 1 tablespoon of shredded cheese over each bowl just before serving.
Source: McClatchy Newspapers. Adapted from a Gourmet magazine recipe.
Per 1-cup serving: 273 calories, 9.8 grams of fat, 75 milligrams cholesterol, 644 milligrams sodium, 28 grams protein, 19 grams carbohydrates, 6.8 grams fiber.